低盐青方腐乳关键风味物质及部分功能性研究  

Study on Key Flavor Substances and Some Functional Characteristics of Low-salt Grey Sufu

作　　者：马艳莉[1,2] 梁静静 李素萍 丁玉峰 席晓丽 王颉 郭书贤[2] MA Yan-li;LIANG Jing-jing;LI Su-ping;DING Yu-feng;XI Xiao-li;WANG Jie;GUO Shu-xian(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China;Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang Institute of Technology,Nanyang 473004,Henan,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]南阳理工学院河南省工业微生物资源与发酵技术重点实验室,河南南阳473004

出　　处：《食品研究与开发》2020年第7期1-6,共6页Food Research and Development

基　　金：国家自然科学基金(31601462);河北省高等学校科学技术研究项目(BJ2017016);河南省工业微生物资源与发酵技术重点实验室开放课题(IMRFT20180308)。

摘　　要：采用乳酸菌发酵产酸制备豆坯,接种雅致放射毛霉进行前酵,不经历盐腌过程,并在后酵汤料中添加乳酸菌LB01和丁酸梭菌BP01发酵生产低盐腐乳,研究其关键风味物质及部分功能性。结果表明:后发酵汤料中添加益生菌可降低吲哚等胺类物质的相对含量,一定程度上提高青方腐乳的食用安全性;低盐发酵提高了样品的γ-氨基丁酸(γ-aminobutyric acid,GABA)含量,低盐样品1和2的GABA含量分别达188.92 mg/100 g干重和223.95 mg/100 g干重,分别为对照样品的1.33倍和1.57倍;后酵汤料中添加丁酸梭菌可提高丁酸含量,低盐样品1丁酸含量与对照没有显著性差异,而低盐样品2丁酸含量比对照增加39.46%;低盐腐乳具有乙酰胆碱酯酶抑制活性,但是与对照样品无显著差异;其血管紧张素转换酶(angiotensin converting enzyme,ACE)抑制活性和多肽含量均显著高于对照(P<0.05)。Soybean billet was fermented by lactic acid bacteria producing acid. Pre-fermentation was carried out by inoculating Actinomucor elegans without salting. And lactic acid bacteria LB01 and Clostridium butyricum BP01 were added to the soup in the late fermentation. The key flavor substances and some functions were studied. The results showed that the relative content of indole and other amines could be decreased by adding probiotics and the edible safety of grey sufu could be improved in some extent. The γ-aminobutyric acid(GABA)content of samples increased through low-salt fermentation,and the GABA contents of low-salt sample 1 and 2 were 188.92 mg/100 g dry weight and 223.95 mg/100 g dry weight,respectively,which were1.33 times and 1.57 times of the control sample. The content of butyric acid increased by adding Clostridium butyricum to fermented soup. There was no significant difference in the content of butyric acid between the control and low-salt samples 1,but the content of butyric acid in low-salt samples 2 was 39.46 % higher than that of the control. Low-salt sufu had acetylcholinesterase inhibitory activity,but there was no significant difference between the low-salt sufu and the control,but the inhibition activity of angiotensin converting enzyme(ACE)and the content of peptides in low-salt sufu were significantly higher than those of the control(P<0.05).

关 键 词：低盐腐乳 乳酸菌 丁酸梭菌 功能特性 关键挥发性风味物质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]